by Olena

Cauliflower Breadsticks Recipe

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Olena Osipov
4.9 from 91 votes

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These Cauliflower Breadsticks are cheesy, won’t crumble when held, and are a delicious low-carb, gluten-free, Keto-friendly, low-calorie breadstick alternative. If anything, this cauliflower cheese bread is MORE decadent with bubbly cheesy and a ‘pizza’-esque taste, and yet a single portion contains just 29 calories and 2g net carbs!

Looking for more ways to swap out carbs using cauliflower? Why not check out this creamy cauliflower mashed potato, cauliflower potato salad, and all sorts of cauliflower recipes!

Cauliflower Breadsticks with tomato sauce

Cheesy Low-Carb Cauliflower Breadsticks Recipe

In the last few years (more like decade!), I have jumped (headfirst!) into the cauliflower rice trend. However, after sharing this list of 25 flavor-packed cauliflower rice recipes, I started looking for even more ways to enjoy this versatile ingredient. After a couple of years of transforming cauliflower rice into low-carb cauliflower pizza, I realized that it would also make for the most delicious (and low-carb, yay!) cauliflower breadsticks, which is how this cauliflower sticks recipe was born!

Not only are these cauliflower cheese breadsticks gluten-free, grain-free, and low-carb, but they’re still wonderfully cheesy, flavorful, and super simple to prepare. While the process is a little time-consuming, I won’t lie; the results are so worth it (especially when the kids are asking for seconds and thirds …of cauliflower- yay!). I even make double batches now so that I can freeze one for later!

When following my steps, you’ll be enjoying cauliflower sticks that can be hand-held (no flopping/ crumbling apart) and tastes amazing served warm with tangy marinara sauce or adjika. You can also make these cauliflower breadsticks even lighter by omitting the cheesy topping! However, at just 39kcal per serving, you honestly don’t even need to!

I love serving up these low-carb cauliflower sticks at gatherings and parties when you know you’re going to overeat. Because even 3-4 (or even 5) of these are still reasonably low calorie, fat, and carbs in relation to most ‘party snacks. That way, you can enjoy the evening, get your fill, and not feel guilty afterward!

This keto breadsticks recipe even doubles up as a pizza base. Interested in more alternative pizza bases? You might like this sweet potato pizza crust, oatmeal pizza crust, or grilled zucchini pizza slices!

Why This Cauliflower Bread Recipe Works?

  • These cauliflower breadsticks are made with just a handful of simple ingredients!
  • These cauliflower sticks can also be hand-held with no worries of them falling apart (which isn’t the case for every recipe!)
  • A single serving contains just 39kcal and 2g net carbs – making for a great appetizer or snack!
  • This recipe is incredibly budget-friendly, relying on a single cauliflower, eggs, cheese, and a handful of seasonings!
  • Cauliflower cheese breadsticks are a great way to encourage your kids to eat more veggies, too! In my house, these are definitely child-approved!
  • This keto breadstick recipe is also grain-free, gluten-free, Keto, low-carb, and low-calorie!
  • Not to mention that in the years since this recipe was posted, it’s received dozens of rave reviews!
Cheesy Cauliflower Breadsticks cut on parchment paper

Low Carb Cauliflower Sticks Ingredients

  • Cauliflower: Either use a cauliflower head ( 7″ – 8″ wide, about 3 – 3.5 lbs or 4 cups-ish) or pre-riced cauliflower (exact amounts in recipe card). You can also use frozen cauliflower, enabling you to reduce or eliminate the cooking time as they’re par-cooked.
  • Eggs: You can use 2 whole eggs or ¼ cup egg whites for even lighter cauliflower breadsticks.
  • Cheese: I like to use freshly shredded mozzarella/Tex-Mex cheese. However, you can use any melty cheese or even a softer cheese like goat cheese. If you use mozzarella, I recommend pairing it with some parmesan for a mixture of neutral melty and harder salty flavor/texture.
  • Seasonings:  I love to add Italian seasoning. Alternatively, you could use dried basil, oregano, and/or garlic powder/onion powder along with salt and pepper.
  • Dipping sauce: I love to use either marinara sauce or my mom’s Ukrainian adjika sauce for dipping.

Keep reading below (after the recipe how-to) for more information on any cauliflower breadstick add-ins and recipe variations!

How to Make Cauliflower Breadsticks

While it might look like there are quite a few steps to this cauliflower breadsticks recipe, they’re all super simple!

  • Rice the cauliflower: First, preheat the oven to 375F/190C. Then rinse the cauliflower, remove the outer leaves, and separate it into smaller florets with a small paring knife. Transfer the florets to a food processor (do this in batches if needed) and process until it’s a rice consistency – a few coarser chunks are fine.

Alternatively, you can manually ‘shred’ the rice using a box grater – though it will obviously take quite a bit longer. Or skip this step entirely by using store-bought cauliflower rice!

  • Cook and cool it: Transfer the cauliflower rice to a large Pyrex dish and bake for 20 minutes (this will help release the juices to then squeeze out). Then remove it from the oven and transfer it to a large bowl lined with a clean tea cloth/linen towel. Allow it to cool until you can handle it (around 15 minutes for me).

You can also use a microwave to cook the riced cauliflower. Add it to a large heat-proof bowl, covered, and microwave for between 6-8 minutes, or until tender.

  • Drain the cauliflower: Once it’s cool enough to handle, bring the edges on the tea cloth together and twist into a ‘ball.’ Use a combination of twisting the top as much as possible and squeezing the ball to squeeze out as much of the excess liquid from the cauliflower as possible.

Be patient and do this a few times with breaks in-between until barely any liquid comes out. I removed around 1 cup of liquid. Several readers have also pointed out that you can use a ricer to drain the cauliflower!

  • Prepare and shape: First, increase the oven to 450F/230C. Then transfer the cauliflower to a large bowl along with the egg, ½ the cheese, and all the seasonings. Mix to combine into a ‘dough.’ Transfer the mixture to a parchment-lined baking tray and shape into the cauliflower breadstick ‘crust.’ I made a rectangle that’s around 6×7-inches and around ¼-inch thick.

This thickness is important – too thick, and it will crumble and won’t become crispy enough, too thin, and it will be too floppy but could also burn.

  • Bake the cauliflower bread: Bake the ‘crust’ for 18 minutes, add the remaining cheese, and bake for a further 5 minutes, then broil until the cheese is golden and bubbly. Allow the cauliflower bread to cool for at least 10 minutes (they will firm up further while cooling), then cut it into 12 cauliflower breadsticks and serve warm with marinara sauce.

Optional Add-In’s and Variations

  • Spice: Add a pinch of red pepper flakes or cayenne/chili powder to the cauliflower crust. Alternatively, add some finely chopped jalapeno to the cheesy topping when baking.
  • Fresh herbs: Instead of dried herbs, you can pack in a flavor punch with fresh herbs like basil, oregano, and parsley.
  • Toppings: The main base of these cauliflower breadsticks is the same as my cauliflower pizza crust, which means it’s excellent for holding toppings. I try to keep them minimal for these cauliflower breadsticks, though (just 1-2)—for example, olives, chili, fresh herbs, etc. Mix them into the cheese you use to top the cauliflower sticks.
  • Pesto: Spreading a little pesto over the par-baked cauliflower bread before sprinkling over the cheese helps to ramp up flavor. I don’t even need the extra dipping sauce, then!
  • Dairy-free: While I have yet to try this recipe with any kind of egg replacement, I do know that vegan cheese can work in this recipe (As long as it’s melty!). I recommend using a brand that’s specifically made for melting (like Violife mozzarella or Daiya).

Tips for Best Cauliflower Cheese Bread Results

  • Ensure you drain the cauliflower well: Squeezing the riced cauliflower may not be the most fun job, but doing it well will ensure you have crispy, not-too-floppy cauliflower bread.
  • For even crispier results: Before topping the par-baked cauliflower breadsticks with the remaining cheese, flip the crust over (by flipping the parchment paper to allow it to transfer to a new bit of parchment paper) and bake for a few minutes before adding the cheese and continuing with the recipe as written.
  • For a ‘lighter’ version: You can skip the cheesy topping and only use cheese within the actual cauliflower mixture.
  • To avoid sticking to the parchment: I’ve never had this issue, but several readers have. To prevent this, use a little cooking spray on the parchment before adding the cauliflower breadstick mixture. Alternatively, use a Silpat silicone sheet or pizza stone.
  • If you need additional binder: Sometimes, the cauliflower rice can seem particularly wet – even after draining it- and won’t form a nice ‘dough.’ In that case, I’ll sometimes add almond flour (or ground flaxseed) as an additional binder along with the eggs and cheese. Add 1tbsp at a time until the mixture has more ‘structure’ (is less ‘loose’). This will help soak up any extra liquid you couldn’t squeeze out, so you still have crispy results.
  • To avoid manually squeezing: If you have a juicer, several readers have stated that this works well to drain the juice, and the remaining pulp can be used for these cheesy cauliflower breadsticks.
  • Save the squeezed liquid: It’s filled with nutrients and can be added to soups, sauces, or even smoothies.

Cheesy Garlic Cauliflower Breadsticks Recipe FAQs

What type of cheese can I use?

Any melty cheese works (full or low fat), Mozzarella cheese or Tex Mex, or even Parmesan. Use freshly grated cheese and when measuring, do not pack it in the cup.

Can I omit the cheese?

The cheese is an important ‘binder’ in the recipes, so no. You may be able to use a melty dairy-free cheese in its’ place and you can omit the cheesy topping – but don’t omit the cheese within the cauliflower bread ‘dough’.

Should I spray parchment paper with cooking spray?

Though I’ve never had issues with sticking, some readers have. For that reason, I recommend using a little cooking spray- just in case!

Can I use pizza stone?

You can, but I’d still recommend lining it with parchment paper to avoid sticking.

Am I able to substitute store bought cauliflower rice?

Yes. You can use store bought cauliflower rice as well. One bag should do it. These days it’s widely available in Walmart, Trader Joe’s, Costco etc. If you are looking for more cauliflower rice recipes, see my cauliflower rice recipes.

Can I freeze cauliflower breadsticks?

You sure can – you can freeze the unbaked or baked cauliflower breadsticks for up to three months. Read the storage section for more instructions.

Can I substitute the egg?

Honestly, I’ve never tried and can’t guarantee results. However, several readers have tried substitutes with success including:
• Using ground chia/flax eggs – by combining 1 tbsp ground seeds with 3tbsp water per egg. Combine the two ingredients, mix, and allow to thicken for 5 minutes before using.
• Using 1tbsp cornstarch and 2tbsp water in place of the egg whites.

Cauliflower Breadsticks with bowl of dipping sauce

Cheesy Cauliflower Breadsticks Serving Recommendations

My favorite way to enjoy these cauliflower cheese breadsticks (warm or cold) is with a delicious dipping sauce, including:

  • Warm marinara sauce – You can use homemade or any clean/organic store-bought marinara.
  • Ukrainian adjikaAdjika is a Ukrainian type of salad. I combine mine with some tomato paste, dried thyme, and oregano for a delicious homemade dip option.
  • Ranch dressing – I have a healthy ranch dressing recipe that pairs perfectly with these cauliflower sticks!

You can also enjoy these low-carb cheesy breadsticks as part of a party spread alongside other simple appetizers like parmesan mushrooms, mini turkey sliders, and black bean nachos. Of course, no party spread would be complete without a selection of dips and salsa either. I love this healthy guacamole, pico, taco dip, and other dips like garlic hummus to enjoy with chips and crudites!

How to Make and Store

Make ahead: You can prepare and shape the cauliflower sticks (unbaked without the extra cheese topping), then freeze the breadstick crust on the tray until solid before wrapping tightly with plastic wrap. Allow them to thaw before topping with the additional cheese and baking as instructed.

Storing: I recommend eating the cauliflower cheese breadsticks the same day that they’re baked for the best flavor. However, you can store any leftovers in an airtight container in the fridge for up to 2 days.  

Freeze: Allow the baked keto breadsticks to cool completely, then freeze on a baking tray until solid. Once solid, wrap tightly in plastic wrap and store in the freezer for up to one month. Allow it to thaw in the fridge before reheating.  

Reheat: Reheat the cauliflower cheese bread sticks in the oven (crispier) at 350F/175C until warm or in the microwave (softer) until warmed through.  

More Low Carb Cauliflower Recipes

Cheesy Cauliflower Breadsticks
Cauliflower Breadsticks Recipe

Cauliflower Breadsticks {Step-by-Step Instructions}

These Cauliflower Breadsticks are cheesy, won’t crumble when held, and are a delicious low-carb, gluten-free, Keto-friendly, low-calorie breadstick alternative. If anything, this cauliflower cheese bread is MORE decadent with bubbly cheesy and a ‘pizza’-esque taste, and yet a single portion contains just 29 calories and 2g net carbs!
4.87 from 91 votes
Print Save Rate
Course: Appetizer
Cuisine: North American
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 12 servings
Calories: 39kcal
Author: Olena Osipov

Ingredients

  • 1 large head of cauliflower 7″ – 8″ wide and 3-3.5 lbs, 6 cups riced cauliflower or 16-18 oz bag of store bought cauliflower rice
  • 1/4 cup egg whites or 2 large eggs
  • 1 1/4 cups Mozzarella/Tex Mex cheese shredded
  • 1 tsp Italian seasoning, dried oregano or basil
  • 1/4 tsp ground black pepper
  • Pinch of salt
  • Marinara sauce or my mom’s Ukrainian adjika for dipping
  • Cooking spray I use Misto*

Instructions

  • Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
    Cauliflower Breadsticks Recipe
  • Place in an ovenproof baking dish (I used Pyrex pie dish) and bake for 20 mins. Remove cooked cauliflower from the oven and transfer to a bowl lined with a tea/linen towel. Let the cauliflower cool down a bit until it is safe to touch, about 15 minutes.
    Cauliflower Breadsticks Recipe
  • Fold the towel holding by the ends and squeeze the liquid out of the cauliflower “ball” as hard as you can. Be patient and do this a few times until barely any liquid comes out. I squeezed out 1 cup of liquid.
    Cauliflower Breadsticks Recipe
  • Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg whites, 1/2 cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.
    Cauliflower Breadsticks Recipe
  • Transfer cauliflower mixture onto the baking sheet lined with unbleached parchment paper. Flatten with your hands into a rectangle, approximately 9″ x 7″ size and 1/4″ thick.
    Cauliflower Breadsticks Recipe
  • Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve hot with warm marinara sauce, if desired. P.S. For a lighter version, do not top with cheese.
    Cauliflower Breadsticks Recipe

Make ahead: Prepare and shape the cauliflower sticks (without extra cheese topping), then freeze the unbaked breadstick crust until solid. Allow them to thaw before topping with the additional cheese and baking as instructed.

    Store: Refrigerate covered for up to 2 days. You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.

      Reheat the cauliflower cheese bread sticks in the oven (crispier) at 350F/175C until warm or in the microwave (softer) until warmed through.  

        Notes

        • *Some people have reported their cauliflower breadsticks sticking to parchment paper, so if in doubt – spray with cooking spray. Mine didn’t.
        See recipe post for more tips and FAQs.

        Nutrition

        Serving: 1breadstick | Calories: 39kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 51mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        266 comments on “Cauliflower Breadsticks Recipe

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        1. 5 stars
          I didn’t have a tea/linen towel, however I used what I had. I saw from the beginning I was not going to squeeze out as much water so instead of cooking at temp 450 I cooked it at temp 425. Came out really good. I also added garlic parm!

        2. 5 stars
          Hi! Love this recipe! Can you clarify if the 3g of carbs is for the entire recipe or per breast stick? Also, is 3g without additional 3/4 mozz on top? Thanks so much!

        3. 5 stars
          These were amazing! Thank you so much for the recipe! So easily customizable with seasonings, I added garlic to mine! I found the frozen riced cauliflower was quicker.

        4. 3 stars
          It’s an awful lot of work for something which is just ok.

          I wonder if the salsa is the saving grace with this meal? I’ll give that a go.

        5. 5 stars
          this is an awesome recipe. Squeezing out all the excess liquid is key. I added pumpkin seeds to mine. Works a treat.

          1. Awesome!!! Happy to hear, Nicole. the key is to squeeze cauliflower very well and that’s pretty much all you can do I think.

        6. 5 stars
          This is the best. I actually use Trader Joe’s 1 lb bag of riced cauliflower (fresh, not frozen) and it works perfectly.

          1. THANK YOUI! I have looked everywhere to try to figure out how much is in a “bag” of riced cauli. 🙂 Going to try it fresh first, but will probably end up using the prepared ongoing.

        7. 5 stars
          New to cooking and not very good but this turned out better than expected. Squeeze out that cauliflower there is more liquid in there than you may think. The less water the crisper the crust. The cheese I used made the top more oily. So next time I will try with Mozzarella. Was a great snack! Would make again and as they suggested. would double the recipe.

        8. 5 stars
          I’ve been doing keto for a week and I’ve been wanting bread, I came across this recipe and OH EM GEEE … I posted this on my Instagram stories raving and I’ve gotten so many comments on how good it looks but if they BBC oils only taste it !!! I’m literally in shock of how this taste like cheese bread for real !!!! I can’t believe how good they were … I did put two whole eggs not just the whites and I cooked the cauliflower in the microwave with water , I wasn’t sure when it was cooked enough and I did use the towel to drain , deff a must

        9. 5 stars
          I found a way to shorten this recipe by adding 1/3 cup ground flaxseed….no need to squeeze water out of cauliflower because flaxseed absorbs the water. Just mix 3 cups cauliflower rice with 2 eggs, 1/3 cup flaxseed and 1/3 cup of shredded cheese. Perfect and I plan to use this for a pizza dough.

        10. 4 stars
          I made Cauliflower bread sticks tonight to enjoy with Chicken Parmesan and tossed salad. They are delicious. My husband and I have to cut down on carbs. We will definitely make these often. Thank you for this great recipe!

          1. Many non-dairy cheeses don’t melt well, if at all, and have lots of junky ingredients. I haven’t made this recipe yet, but my son seemd to do ok with Violife cheeses, which has somewhat better ingredients, and it kind of melts when we’ve tried it with other recipes. There are many brands, so you can ask your local natural food store which of theirs melts and tastes best. Oh, and Miyokos mozz has much better ingredients and is organic and melts will enough, too. I’m sure there are others out there in different parts of the country.
            Really looking forward to your recipes, Olena. Just found you today.

            1. So happy to hear you found me and my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

        11. 5 stars
          I made this with left over cauliflower that was already “riced”. Because one egg was too much, I added a bit more cheese as well as almond flour to thicken the “dough”. I added salt, pepper, garlic powder, italian seasoning and shredded cheddar cheese to the dough as well.
          For the top cheese, I used a smoked cheddar that I grated myself.

          It turned out fantastic and will definitely make again! Thank you so much for this easy recipe!

        12. 5 stars
          Loved these and so did everyone in my house!! As for nutritional values, I don’t see fiber listed. I do Keto and wanted to track my macros. Do you know the fiber grams so I could calculate net carbs?

        13. 5 stars
          Just tried it for the first time and it was perfect. I microwaved the cauliflower there wasn’t a lot to drain and I don’t have a food processor so I just smashed it up by hand I did chop the cauliflower with a chopper before I microwaved it. I used garlic and Parmesan and mozzarella in the mix no Italian seasoning then at the end I topped with more Parmesan and garlic powder and broiled for a minute & it was delicious they turned out perfectly beautiful

        14. 3 stars
          Very good! My only complaint is texture. It felt more like quiche than breadsticks. But that’s probably my fault. It was very tasty and I will be trying this again!

        15. What is the nutrition values for your cauliflower bread sticks? This sounds great, would have made this last night with my chicken caesar salad.

        16. I haven’t cooked with Cauliflower so I might sound new at this. When using store-bought cauliflower my assumption is that there is no liquid to squeeze out process. So I would follow the recipe by just adding the rest of the ingredients and placing it into the oven to cook, is that right?
          Thank you

          1. There is a liquid squeezing process. It’s just ground raw cauliflower. Follow all the recipe except grinding the cauliflower.

        17. 5 stars
          I only had 10oz of frozen cauliflower so I had to scale. I also added bacon bits on top. This recipe was so good I just had to write a review.

        18. 5 stars
          best one I’ve tried! thank you! I did add some red chili flakes for heat and some garlic powder, but that has nothing to do with how great the recipe is! I saved the liquid for broth.

        19. 4 stars
          I used one package of Itella frozen cauliflower rice, I also put garlic butter on it before I topped it with cheese. It was so good my hubby walked by the kitchen and ate 3 pieces, he doesn’t do Keto. I used a piece as a bun for a hot dog. I think I might make some without cheese on top and use it as bread. Thanks for the recipe!

        20. 4 stars
          Good & easy recipe. I gave it a 4 because I still had to squeeze the water out, I think it is enevitable. Tasty and fairly easy.

        21. Has anyone tried freezing these either before or after baking? I’d like to make a massive batch and reheat or bake on demand.
          Thanks for this recipe!!

        22. 5 stars
          Made it exactly as directed- they turned out perfectly. This is a great Keto friendly recipe. I will definitely be making this again. Much better than the other cauliflower ‘breads’ I’ve tried…I think it may be the trick of cooking it for 20 minutes first.

        23. 5 stars
          Olena, I would like to thank you so much for this delicious recipe! I am a pizzaholick and this was so good it took my pizza craving away!!! I am new to the KETO diet and this is diffidently my favorite recipe so far!

            1. I too am a pizza-holic and on low carb diet. This definitely took care of my pizza cravings. I’ve tried other cauliflower recipes but this one far exceeds the others. Thank you so much for this recipe

        24. 5 stars
          Mine came out just like the picture! Family and friends loved it! (What I like most is that afterwards I never feel bloated nor have brain fog, like with traditional pizza 🙂
          QUESTION I haven’t seen posted yet (though I may have missed it): What about the LIQUID? Doesn’t it have most of the vitamins? I drank some. Tastes mildly of cauliflower, but I think it would be excellent in soup (vegetable broth).

        25. I measured 3 cups, AFTER it was already squeezed dry…so at least 4-4.5 raw. (Exact measure isn’t that important.)

          1. Great info. It would be nice if the recipe were updated with this information. It took me a while to find it in the comments and I added to the problem by commenting first.

        26. 5 stars
          Wow! Made these today and the whole family loved them. They turned out looking just like yours too! I served them with a marinara sauce and done sugar snap peas. I kept the type of flour a secret until after dinner and then i told them….It’s cauli-flour!!!! Well done on a genius recipe!!

        27. 5 stars
          Made and it it it’s ABSOLUTELY AWESOME. Unfortunately mine also stuck to the parchment paper. Will definitely make again, but will be sure to spray the parchment paper.

        28. My husband just found out he is diabetic and misses his so bad this looks delicious and thanks for all the reviews I made this and it is delis. If you have any low or no carb beard recipes please let me know ? I’ve tried a couple of other recipes but haven’t found one he really cares for yet. Thanks

        29. 5 stars
          This recipe was awesome. I did not miss the flour at all. Thanks for sharing. I squeezed almost 2 cups of water out of my cauliflower and then I said..”hmm don’t wanna waste this” ( it had a slightly sweet taste ). So I added some Truvia and dropped a few pieces of fresh ginger in and I had cauliflower juice. It sounds unappetizing but it tasted great. Drank it with my breadsticks.

        30. OMG, I want to try this right away!
          But I wonder, is it possible to change the cheese in the dough for dry ricotta? Or is it going no affect the binding proces too much?
          Lots of Love, B.

        31. Hello Olena,
          Thanks so much for sharing this recipe! It’s exactly what I was searching for. BTW a little trivia for you. In the Hawaiian language Olena means tumeric-cool huh!

        32. Would it be possible to run the cauliflower through a good juicer to remove the liquid and use the cauliflower pulp? I’ve seen this done for carrot cake recipes.

        33. So glad I found this! Trying to lose weight, avoiding carbs. Looks Delicious! Also glad I read some comments, or wouldn’t know to increase oven to 450 F. And that 2 egg whites = 1/4 cup, or can use 1 whole egg, and the flax + chia seed substitute! and now all these other Tracbacks to click on! Thank you SO much! Maybe I’ll take to next Pot-Luck Lunch/Dinner!

        34. 5 stars
          Thank you so much for this recipe! I made these today, and they were amazing. I used one egg rather than 1/4 egg whites. We dipped them in pizza sauce and my family loved them.

        35. Do these taste like cauliflower? I love cauliflower…my husband doesn’t. This looks yummy. I tried using cauliflower for a “mashed potato” recipe and didn’t tell my husband, I thought it was good he thought it was terrible. Looking for some good things to make….he is a diabetic!

          1. Hi Laura. They have a cauliflower taste for sure. But they have lots of cheese in them so maybe worth a try. These taste less cauliflower-y than “mashed potato”.Worst comes to worse you will eat them all.

        36. 5 stars
          This was so creative. My picky kids who don’t eat any vegetables did immediately notice this is not regular breadsticks and will not eat it anymore. I had to put pizza sauce on it and added more cheese, and then they ate it with suspicion. My husband thought this was delicious. Will definitely do this again. I used one egg instead of just egg whites. I also used 1 cup of shredded cheese because I was so worried it wouldn’t stick together. It all worked well together. it is definitely tasty, but you can also definitely taste the cauliflower.

        37. 5 stars
          Made these this afternoon. Added a clove of crushed garlic to the “dough”. Rolled extra thin and oh my goodness, they are incredible. I tried a cauliflower breadstick recipe several months ago and was so disappointed. It tasted awful. This one was incredible. My daycare kids ate it!

          1. Hi STephanie. You really must love your daycare kids because this recipe is so time consuming I could barely share with my husband LOL. Glad it worked!!! Recipes that do not work are frustrating – been there. Even my recipe development drives me nuts when they go wrong.

        38. 5 stars
          Just made these this afternoon and loved them!! The “squeezing” technique makes such a big difference in the texture. I will most definitely be making these again. Thanks for the recipe!

        39. JUST what I was looking for!! I made some fresh salsa today and was thinking, “what can I dip in this salsa that is low-carb and not boring celery sticks?” 😛 These look divine. Just pinned it and will make on the weekend! Cheers! 🙂

          1. Awesome. You made it sound like super easy to make breadsticks LOL. Sounds like “Oh, let me whip up these to go with my salsa right now”.

        40. These look amazing! Awesome, thorough instructions, too! I’m always looking for ways to get my breadstick fix without the carbs 😉 I’ll be adding this one to my recipe book! Thanks for the great post!

            1. Olena, i made these tonight and they were delicious!! thanks so much for a healthy alternative to bread/carbs 🙂

        41. I am trying these on Thursday, I was wondering if I can use the whole egg instead of just the whites and have it turn out the same? I don’t want to waste the yolks. 🙂 I’m excited to try these!

        42. 4 stars
          We just made these… love the flavor but they did not come off of the parchment paper as stated so they all had to be torn off into scraps. Took an hour and a half from start to finish. Lots of time to get a few scraps 🙁

        43. 5 stars
          Thanks for your wonderful detailed instructions and pictures. I mixed the cheese (cheddar) right into the batter. Then I spread a little bit of pesto on top with a bit of parmesan cheese. They came out perfectly. My guests thought it was focaccio. I added garlic powder but next time I will put roasted garlic cloves in the batter. The kids really enjoyed them. My only issue is that I was burning my hands trying to squeeze out the water. Next time I will make earlier in the day so that it can cool first or I will use a potato ricer as suggested by another reader.

        44. 5 stars
          I tried this tonight and it turned out beautifully! No one in the house believed it was gluten free and made with cauliflower!
          I added three chopped green onions and two cloves of garlic – it was so delicious!

        45. 5 stars
          I can’t believe this is cauliflower! I was sent a link to this in a Yummly email today so I ran out and grabbed some cauliflower. My husband and I just had it and it is nuts! It is so so good and there is no cauliflower taste!

          Thank you for your blog! I am excited to try more of your recipes!

        46. Hi… just wanted to say thank you for the recipes, going to try one this evening…. your story was inspiring and your right anybody can change their eating habits, just have to fond tasty recipes that my family will enjoy! Thanks again for sharing…

        47. I used to throw the broth from the cauliflower down the drain. Then I am so happy I realized that it was valuable vegetable broth. You can drink it or save it for soups or other dishes that require vegetable broth.

        48. 5 stars
          Excellent! Without the marinara sauce it tastes like cauliflower but with the marinara sauce it tastes just like (even better) than mozzarella sticks. SO good. Well worth the effort to make. I will double the recipe next time. Thanks for sharing.

        49. 5 stars
          Yummy! Thank you for your time and effort posting this with detailed instructions. Mine turned out just right!!

        50. 4 stars
          These taste great. That being said here are my thoughts: Make SURE you grease your pan/paper/foil! Nothing worse than looking at your beautiful masterpiece and then eating it with parchment paper. Second…my edges were perfect, middle not so much. I may burn my edges a bit next time. And lastly for those of u saying people didn’t know it wasn’t bread sticks…have they ever had a bread stick? Lol just don’t want people to have unrealistic expectations 🙂 its more like a cheese cracker, which is why people like it so much I imagine. Who doesn’t love cheese?. This recipe is like 80% cheese. Tasty, but basically baked cheese. Mine was kind of thin, but I can’t imagine it would have turned out if it were any thicker let alone the thickness of a bread stick! Not trying to be a downer, I did really like this recipe and will most likely make it again just wanted to give a realistic comment 🙂 Good appetizer finger food, not a good replacement for a “bread stick.” Which I think should be pretty obvious 🙂 Thanks for the recipe, tasty stuff!

        51. 5 stars
          I made a double batch of these last night. Although I thought I messed up the recipe, they turned out great! The husband and I ate them up. I’m thinking about adding a couple cloves of pressed garlic to the mix next time. I wish there was an easier way to squeeze out the water. That was the hardest part but was worth it.

        52. I can see why there are so many comments for these “bread” sticks! My husband asks me to make them whenever we are having people to our house. Easy and so darn good.

        53. 5 stars
          Hi Olena! I stumbled upon your website while finding a cauliflower breadsticks recipe… yours was so easy to follow with your step by step instructions and photos! I made them tonight and they were perfect and so delicious! Thank you for creating a great resource!

        54. 5 stars
          I just made these with my 4 year old son he could not wait to taste it. He love them!! He ate them with out the sauce.the only downside I have to report is that I did not made more.

        55. 5 stars
          I used a Silpat mat and they didn’t stick at all. The bottom was nicely browned. I was able to lift off and cut immediately/no cooling down time. I didn’t bother with the sauce, these are delicious as is!

        56. – Oh, my ….. these look amazing! Thank you for the detailed photos and instructions.
          This snack will surely be included in my Super Bowl Party menu. 🙂

        57. 5 stars
          My daughter and I found these on pinterest. We both are wanting to eat cleaner. These are perfect, easy and delicious. My other two kids that were very skeptical about the “bread” loved them.

        58. 5 stars
          I’ve been on a breadstick-thing for a month or so….trying out recipe after recipe (yeasted, sometimes butter-dipped) and I didn’t like any of them as much as I like these. I pan-roasted 5 cloves of garlic, minced them and added them to the cauliflower. My kids had no idea they were made of cauliflower. It does take a bit of effort (but so did the wait-for-the-dough-to-rise breadsticks). It is such a WIN to find something virtuous (CAULIFLOWER!) that tastes this decadent. Thank you!

        59. 5 stars
          I made this and it was super tasty. But I think I could easily have fit 2 large heads of cauliflower onto the cooking board, so am gonna double the recipe for next time. YUM!

        60. 5 stars
          Worked really well with broccoflower – a hybrid of yep you guessed it broccoli and cauliflower. I live in the Caribbean and cauliflower is really expensive here, broccoflower usually about half price. Thanks for the recipe.

        61. Do you think it’d work to make them into pizza sticks – IE when you add that last cheese layer before continuing to bake, could you add a thin layer of marinara first?

        62. I’m wondering if a juicer is worth a try. If you have to squeeze out the liquid, seems like a juicer would be useful. You basically would use the “pulp” to make the cheese sticks. I’ve used almond pulp to make crackers.

        63. I found that my cauliflower didnt render very much moisture. I microwaved it for 10 minutes and when I went to squeeze it in the towel it was already pretty dry..idk..we’ll see how it turns out

            1. It comes in handy for alot of things….I also use it to squeeze all the water out of tea bags and coffee that we cold brew. It gets used to drain water off tuna and to rice all kinds of foods including eggs for tuna salad lol

          1. I am with Sue on using a ricer to squeeze water out of cauliflower. One thing I have found out to get them the driest, is to squeeze slowly, so the water has a chance to drain out, If not they will still be moist, and will come out in about a 1/8″ string shape, unless they break up like rice. They were originally used to rice mashed potatoes, and to puree veg’s etc. to help make soups and pureed baby food.
            oldman

        64. best. recipe. ever.
          so. damn. good.
          seriously. you are a cooking god. i wanted to eat the entire sheet of these breadsticks but i held back. i didn’t even add cheese to the top (just the mixture). i don’t even like cauliflower that much but these taste like cheesy, bready awesomeness!

        65. 5 stars
          Yum! These came out delicious. The only thing I will do differently next time is spray the parchment paper, because they stuck pretty badly. Other than that, perfection!!

        66. 5 stars
          I tried your cauliflower breadstick recipe and I was happy with the result. I used cheesecloth to squeeze out the liquid. The only problem I had is that I had used a “no frills” baking/parchment paper, and it was very cheap and it burned in the oven. I have bought a name brand and never had this problem. Also, any suggestions (not for me) how to squeeze out water if you have arthritis in your hand.

        67. I wonder if you could save the ‘juice’ (liquid) from the cooked cauliflower to use in soups or for drinking. Cauliflower is good for you. I’ll check into this.

          The second thing I wanted to say is thank you for the recipe without cheese. It has less calories and for someone who doesn’t or can’t eat cheese, this is a great idea.

          Third. While visiting a friend in Indiana, we went bowling and the snack area had cauliflower that was dipped in some type of batter and fried. Something like you would do to mushrooms I suppose. I don’t know how they did it, but if anyone has a recipe that sounds something like this, I’d love to have a copy of it. I love cauliflower and broccoli and I think the same thing could be done with broccoli. I just don’t know how they did it, but it was absolutely DELICIOUS !!!

          Does anyone have a recipe? Thank you for taking the time to read this.

          1. Rachel Ray has a “oven” fried cauliflower and broccoli recipe in her Top 30, 30 minute meals Kid Food book. My kids used to love to make it and eat it!

        68. Hi Olena! Going to try this recipe tonight! Can you use tin foil for the entire process? Also, could we use paper towels to squeeze the excess water?

        69. 5 stars
          I did this last night, and I’m in love! I don’t think I ever tried cauliflower before, and I was skeptical, but to be honest, I’m pleasantly surprised 🙂

        70. I am so bummed…Mine stuck to the paper. I used Wax paper. was that my problem? They were kind of thin too – maybe not so thin and use something different than wax paper? I didn’t have parchment paper. I really really have been looking forward to these.

          1. Yes, wax paper is the problem. I remember in my rookie wife days I bought a roll of wax paper and was surprised why every time I baked everything was sticking and smoking LOL. I use parchment paper with no problem and many readers have used pizza stone as well.

            1. I, too, used wax paper instead of parchment paper. It smoked while cooking and stuck to the bottom. Luckily, mine was salvageable by carefully separating the paper off with a knife. Otherwise, the recipe was super easy to make and turned out fantastic! My boyfriend hates cauliflower and he loved them! I will definitely make these again!

        71. Hi Olena, I tried this a few weeks ago for myself. They turned out fantastic. My family kept stealing them off my plate, including my 3 year old! My husband now begs me for them. They are my Sunday afternoon munchy since they take a little time. Thanks so much for sharing!

          1. 5 stars
            I also cooked mine on stone baking sheet without parchment and they turned out great! Just be sure to let them sit for a few minutes before cutting them!

          2. 5 stars
            This is so good. I have made zucchini breadsticks but these are easier and better! I used a 12oz frozen riced cauliflower (pre-cooked it for 25 min since frozen then squeezed.) I cut back on initial cheese to 1/3 cup and used 1 whole egg (plus spices.) After I cooked the crust, I dusted with garlic powder, topped with another 1/3 cup mozzarella and a sprinkle of parmesan. Delicious! I cut into 8 breadsticks and was sad I had to share with my daughter! I used parchment with cooking spray and had no issues with sticking. Going to the store to stock up on frozen cauliflower rice for later!

          1. Hmm, I had no problem with mine. The parchment paper underneath the breadsticks was even moist a bit, so it was easy to remove them. Spray the parchment paper with oil spray next time.:) If the consistency was too lose, make sure to squeeze the liquid out really well. It’s hard to understand from your comment if the breadsticks didn’t hold together that’s why you had to use the spoon????!!! Also it’s critical to let them cool down!

        72. 5 stars
          this is the first recipe that says to squeeze the water out…that is probably why it works so great!!!thank you so much for this. they are outstanding!

        73. So excited to try this recipe! Do you know how much cups one head of cauliflower is equal to? All I have is frozen cauliflower.

        74. 5 stars
          Made these tonight. Tasted great with some fresh cilantro and franks hot sauce sprinkled on top just before serving. Any tips for getting the crust more crunchy? Mine was well cooked and held together but bottom was moist.

        75. 5 stars
          OMG….thank you for this receipe!!! I made these last night for my kids and they LOVED them. My 2 year old is in her picky-eater faze and she cried for more. I am going to try the cauliflower pizza crust on Saturday! You rock, please keep submitting tasty receipes.

          1. Awesome! My kids like these too. You can make a few batches at a time and you can freeze cauliflower crust without any toppings.

        76. I keep forgetting that cauliflower is such as awesome alternative to so many things. I use it in the place of potato – for potato soup…but THIS looks amazing!

        77. Hi Olena!

          This recipe sounds amazing! I can’t wait to try it! Do you think I could run the cauliflower through a juicer before cooking or steaming it to remove the water?

          1. I use my juicer when I make the cauliflower pizza recipe and it works great! It eliminates the cooking stage completely and the cauliflower pulp is nice and dry.

            1. What kind of juicer do you use? I have the champion, wondering if it will work. Have never juiced cauliflower!

        78. I can’t eat dairy… could I still make these without the cheese? Because they sound delicious. Or any suggestions for a cheese replacement?

          1. Yes. I made these without cheese on top. The dough though needs a binding agent – try dairy free cheese Daiya. Most stores carry it. Or add extra egg or two!

          2. If you can have soy try daiya brand. Cheese. It is one of the better nondairy cheeses it comes sliced, grated and in blocks.

            1. Thanks for the answer about aluminum foil. Wondering if cauliflower can be rolled thinner and if using couple garlic cloves in it would be good? Love garlic!

              1. Olena, Yes! Can garlic be added without messing with the “fabric” of the recipe?!I I love garlic also Mary Brown!

        79. Looks amazing. I’m really curious about your mom’s “Ukranian salsa!” Would you share the recipe? Thank you!

        80. I’m just finding out I am sensitive to gluten and looking for gluten free recipes. These look amazing, are they gluten free? Thanks!

          1. Both ways they are delish! I love them cold as well! I like a lot of leftover food cold actually. Like quiches and pies and these breadsticks.

        81. 5 stars
          I made the pizza crust for Superbowl. We loved it. The ‘breadsticks’ are in the oven and my home canned marinara sauce is simmering on the stove. Can’t wait!

        82. 5 stars
          Just tried these and they were so good. My husband loved them too. Didn’t even use with a sauce, they were perfect all by themselves. Will be making them again very soon. Thanks so much for sharing the recipe.

        83. 5 stars
          Olena – I shared your cauliflower bread-stick recipe with my office for the Biggest Winner event/contest and got a wonderful response to it! Thank you!

        84. Not sure where I went wrong, would not hold. Measured two egg white into a 1/4c measuring cup and squeezed the living crap out of it, squeezed over a cup of water out of it. Will try again some day. Tasted good but unfortunately didn’t work for me.

          1. mine didn’t turn out well either, had a fishy taste… but i think that was my fault for too much of a particular spice. i used 2 eggs and it held together great. next time i will follow the directions exactly. add cheese, no yolk, and hope for a better taste…!

        85. 5 stars
          Thank you for this recipe!!!! I made it into pizza. I am not sure I did it perfect but it tasted wonderful, just a little grainy still. Maybe try to squeeze more water out? Or spread it thinner on my pan? I will continue to make it though!!! Thanks again sooooooo much!!

          1. I do have cauliflower pizza recipe as well which is similar to this one. Squeeze more water out, then the crust will be more “glued” together. Maybe process into finer texture next time?! Hard to say why as I wasn’t in your kitchen when you made it. I wish.:)

            1. What you have done here is equal to the Test Kitchen. Thank you for your craftmanship. For whole egg, quarter cups applies as well?

              1. Hi Jay. You are welcome. I figured out step-by-step tutorial would help many of you, guys. Yes, replace whole egg with 1/4 cup egg whites.

        86. Do you think the recipe will still work if I only use the cheese as a topping and not mixed in the calliflower dough?

          If not is there something I can substitute it with?

        87. 5 stars
          Tried these tonight, they were awesome. Passed the husband test, he couldn’t tell he was eating cauliflower.

        88. 5 stars
          These cauliflower breadsticks are amazing!!! I added some garlic powder. Made them taste like garlic bread sticks. Yum!

        89. 5 stars
          I just made this and it worked perfectly. I am hooked! My love for cheese sticks and loathing of cauliflower, both redeemed! Thank you.

        90. Hi Olena, I tried this but didn’t turned out . I mixed cauliflower with one white egg and cheese and baked for approx 20 mins still it was uncooked inside and neither turned brown on top . can u pls tell where did I went wrong .

          1. 1 egg white equals only 2 tbsp. The recipe calls for 1/4 cup. Plus make sure to increase oven T to 450 degrees. I assume those could be the problems. If you follow a recipe the breadsticks should work out. I tested it a few times and so did other readers. 🙂

        91. 5 stars
          Tried these tonight and there were AMAZING!! Definitely a full-proof recipe! This was the confidence I needed to make that cauliflower pizza. I can’t wait to share this with family members over the weekend. So good Olena!!

          1. Hi Sarah, You can substitute flax or chia seeds, just crush equal parts crushed flax and chia, about 2 tablespoons each, soak in boiling hot water for five minutes and strain. It will keep in the fridge for up to one week. 1/4 cup of the mixture equals one whole egg.

        92. Can you make ahead, store and reheat, and if so how? I’m having company Sat. Night and we are all watching our calories.
          Please and thank you

          1. Yes. You could make the crust a day or two before. Do not cut. Wrap in plastic with a few tiny holes for the air circulation. Then top with cheese and bake right before serving.

            1. Hello making it right now but ? I filled one Pyrex. So I have enough to do another even tho I had one large head! Should I double recipe or use all in one batch? Thx

        93. My husband is obsessed with cheesy bread sticks, but I am trying to get him to eat healthier. I’m very curious to give these a try and see what he thinks!

          1. I made these breadsticks. My family devoured them right away, and then I confessed about cauliflower. You should’ve seen their faces. Now they’re asking fore more. Love the recipe. Its a keeper.

        94. Fabulous idea, Olena! Thanks for the tip about the ‘cheesecloth’ too. I always wondered where to get that from! It’s getting close to lunchtime where I am and these pictures made me very hungry!

            1. 5 stars
              Loved them! Made them tonight. I’m on the Ideal Protein diet so I substituted the cheese for Go Veggie brand cheese and even the neighbor was impressed! Did stick to the paper. Next time I will oil more.

            2. 5 stars
              Olena…this recipe is amazing!! I wish I had found it much sooner. Thank you for doing the research on best way to make. It is a fool proof recipe as you stated. I am a pizza officinado, and my partner said it was as good as any pizza we have ever paid for. The crust to me tasted so good. I didn’t detect that slightest taste of cauliflower at all. Thank you sooooo much!!

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